Best Blueberry Muffins with Almond Crunch Topping

Name: Best Blueberry Muffins with Almond Crunch Topping
Yield: Makes 12 muffins
Ingredients: 1/3 cup, finely ground almonds; 4 teaspoons, turbinado sugar; 2 cups, fresh blueberries (about 10 ounces/283 grams), picked over; 1 1/8 cups, sugar (8 ounces/227 grams) plus 1 teaspoon; 2 1/2 cups, unbleached all-purpose flour (12 1/2 ounces/354 grams); 2 1/2 teaspoons, baking powder; 1 teaspoon, table salt; 1/3 cup, finely ground almonds; 2 large, eggs; 4 tablespoons, unsalted butter, melted and cooled slightly (1/2 stick); 1/4 cup, vegetable oil; 1 cup, buttermilk (see note); 1 1/2 teaspoons, vanilla extract; 1 teaspoon, almond extract

Desserts or Baked Goods
Fruit
Breakfast & Brunch
Quick Breads

Appears in Cook's Illustrated May/June 2009, America's Test Kitchen TV

The best guarantee of a great blueberry muffin is to start with great blueberries. We wanted a recipe that would work even with the watery supermarket kind.

SERVES Makes 12 muffins

TIME 1½ hours

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